Holy baby jezus. I just dropped my friend Sasha off at the airport which marks the end of a nine day period of visitors constantly streaming in and out of the house. Don’t get me wrong, I loved every minute of the company, but now I can do all of the weird stuff I do when I’m alone: talk to myself, walk around naked, eat using no utensils/pour food directly into my mouth from the pot, fart when I feel like it, scratch my butt. Okay, I do all of those things around other people, but the sentiment is the same.
One thing about having guests is that I’ve done much less cooking than usual. I was so excited to show my visitors my favorite restaurants, diners, and holes-in-the-wall that I cooked almost nothing for a week and a half except for toast. The one exception to this has been almond butter. I’ve been churning out almond butter like a FIEND; roasted, salted, cinnamon’ed, raw-you name it. I’ve totally perfected the technique and now I’m gonna share it wit you.
Sea Salt Roasted Almond Butter
- 4-5 cups raw or roasted almonds*
- 1/2 teaspoon sea salt, or to taste